SAGU

Articles

• THE SHELF LIFE OF SAUSAGES PRESERVED WITH NATURAL PRESERVATIVES (BACTERIOCIN) AND ARTIFICIAL PRESERVATIVES (NITRITE)

  Ahmad Ibrahim Roni Surya Hasibuan, Evy Rossi, Faizah Hamzah, Finda Vallerya Shefira (Author)

  39-49

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• THE ORANGE PEEL`S ESSENTIAL OIL USING BY METHOD OF DISTILLATION STEAM

  Rizkiyah, Yelmira Zalfiatri, Angga Pramana (Author)

  50-58

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• SUBSITUTION OF SEMOLINA FLOUR WITH SABA BANANA PEEL FLOUR (Musa balbisiania L.) IN MAKING BLACK SPAGHETTI

  Sandi Hendra Yodi, Eddwina Aidila Fitria, Rera Aga Salihat, Inawaty Sidabalok, Leffy Hermalena, Wawan Sumarno (Author)

  59-65

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• PACKAGING DESIGN USING QUALITY FUNCTION DEPLOYMENT (QFD) METHOD ON SNACK BAR PRODUCTS

  Mhd Andry Kurniawan, Rahmadini Payla Juarsa, Eben Ezer Sianturi, Akmal Hawari, Salsabila Khairumi, Gillbert Ernest Siburian, Andreas Sahat Aritonang (Author)

  66-77

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• ULTILIZATION OF KEPOK BANANA AND COCOA POD HUSK IN MAKING BIODEGRADABLE PLASTIC

  Muhammad Erlangga, Dr. Vonny Setiaries Johan, S.TP., M.T., Yossie Kharisma Dewi (Author)

  78-86

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